Development of L Asparaginase to Reduce the Acrylamide Content in Fried Food Products by Richa Rathore

Abstract

Acrylamide has been found in certain foods that have been cooked or processed at high temperatures. The levels of acrylamide appear to increase with the time of heating. Acrylamide appears to be formed as a by-product of the Maillard reaction. Acrylamide is cancerous and efforts are being done to reduce its content in fried food products. LAsparaginase is an enzyme that coverts free asparagine which is the source of acrylamide to aspartic acid and ammonia. In this project, the strains of Streptococcus thermophilus and Lactobacillus acidophilus were successfully isolated and identified by performing different biochemical identification tests like gram staining, catalase test. The qualitative assay suggested that the enzyme is intracellular in nature. The enzymatic assay showed the activity of L-Asparaginase by colour change i.e. from colourless to orange. The DNA of Streptococcus thermophilus was successfully isolated.